Herb-Crusted Beef and Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A deeply flavorful slow-cooked stew featuring tender beef, root vegetables, and a golden herb crust, perfect for chilly evenings. This american-inspired slow cooker ready in about 440 minutes pairs divided olive oil, large, diced onion, peeled and sliced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs (680g), cut into 1-inch cubes beef chuck
• 2 tbsp, divided olive oil
• 1 large, diced onion
• 2, peeled and sliced carrots
• 2 stalks, sliced celery
• 3 cloves, minced garlic
• 1 cup (240ml) beef broth
• 1 cup (240ml) red wine
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 cup (60g) breadcrumbs
• 2 tbsp, chopped fresh parsley
• 1 tbsp Dijon mustard
• 1 tsp salt
• 1/2 tsp black pepper
• 2 large (about 1 lb/450g), peeled and cubed potatoes
• 1 cup (150g) frozen peas

Instructions

1. Step 1: Pat the beef cubes dry with paper towels and season with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides, about 3-4 minutes per side; transfer to the slow cooker.
2. Step 2: Add the remaining 1 tbsp olive oil to the skillet. Sauté the diced onion, sliced carrots, and sliced celery for 5 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant; pour into the slow cooker.
3. Step 3: Add 1 cup beef broth, 1 cup red wine, 1 bay leaf, 1 tsp dried thyme, and 1 tsp dried rosemary to the slow cooker. Stir in the cubed potatoes. Cover and cook on LOW for 6-7 hours until beef is fork-tender.
4. Step 4: In a small bowl, mix 1/2 cup breadcrumbs, 2 tbsp fresh parsley, 1 tbsp Dijon mustard, and a pinch of salt. Remove the bay leaf from the slow cooker. Stir in 1 cup frozen peas and the breadcrumb mixture. Cook uncovered on HIGH for 20-30 minutes until topping is golden and peas are heated through.